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October 26, 2016

Coconut Peppermint Macaroons

State Fair of Texas

Coconut Peppermint Macaroons (Dipped in Chocolate)

8 egg whites

2 1/2 cups sugar

1/2 teaspoon salt

2 tablespoons honey

5 cups unsweetened dried coconut

1/2 cup Gold Medal All-Purpose Flour

1 teaspoon vanilla

8 ounces bittersweet chocolate, chopped

1/2 teaspoon peppermint extract

12 peppermint candies, crushed

 

Preheat oven to 350 degrees (with two oven racks in the center and upper part of oven). In a large pan with heavy bottom, warm the egg whites, sugar, salt and honey; stirring over medium heat. When egg whites are warm to the touch, stir in coconut, flour and vanilla. Continue cooking, stirring constantly until mixture is slightly dry and bottom has just begun to sizzle and scorch. Cool. You can refrigerate the mixture at this point, for up to a week. When cool enough to handle, form the mixture into 1 1/2 in mounds (by hand). Space them evenly on parchment lined baking sheets. Bake 18-20 minutes, rotating the baking sheets and switching racks midway through baking so the macaroons brown evenly. Cool. Cover a separate baking sheet with plastic wrap. Melt the chocolate with the peppermint extract in a clean, dry bowl set over barely simmering water (double boiler). When the chocolate is almost completely melted, remove the bowl from heat and stir until chocolate is fully melted. Holding each cookie by the top, dip the bottom against the inside rim of the chocolate bowl. Set the cookies on plastic-lined baking sheet with the chocolate side down. Sprinkle with finely crushed peppermint candies. Refrigerate until chocolate hardens.

-Recipe from Michael, Best Holiday Cookie, 2015 State Fair of Texas, Gold Medal Flour Best Baker Award Winner